The encyclopædia of practical cookery

While the Chartreuse is steaming, make the sauce as follows ; Put 2 table-spoonfuls of butter in a stewpan, and when hot add 2 table-spoonfuls of flour, stirring until a dark brown ; then add the stock in which the cabbage was cooked, and enough of that in which the turnips and carrots were cooked to make lqt., and stir until it boils; then add 2 table-spoonfuls of glaze, and set it back where it will simmer for one hour. Skim off the fat, and strain. When the Chartreuse is done, take it up and turn it gently Fig. 414. Chartreuse of Vegetables and Game. upon the dish, lift the mould very carefully, take off the paper, pour 2 table-spoonfuls of the sauce over and the remainder round it (see Fig. 414). This Chartreuse can be made with any kind of poultry, game, or meat. CHATEAUBRIAND. — A certain mode of dressing a fillet-steak has been dedicated to the celebrated Francois Bene, Count Chateaubriand, by French cooks upon the following slender analogy. In 1802 Chateaubriand wrote a book entitled “La Genie du Christianisme,” which gave a very lucid descriptive account of the crucifixion, with the thieves on each side. The ingenious chef was in the habit of cooking thick filletsteaks by laying them between two steaks of an inferior character, so that the fillet might not burn in broiling. The notion seems to have struck one or other of these savoury gentlemen that there was some resemblance between the two acts, and henceforth the fillet was au Chateaubriand. Later cooks have modernised the act, but lost the idea, consequently a fillet-steak cut open and stuffed is au Chateaubriand. CHAUDEAU. — The name of an old-fashioned French caudle cup, now generally used as a sort of sauce. Chaudeau Sauce. — (1) Rub loaf sugar on the yellow rind of a lemon, put it in a saucepan with 4oz. more sugar, the juice of the lemon, i pint each of water and wine, and the beaten yolks of eight eggs. Whisk the sauce over the fire until thick and on the point of boiling, then move it off For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Chaudeau — cont inued. immediately and serve. The sauce must not boil, or the eggs will curdle and spoil it. (2) Rub 4oz. of loaf sugar on the yellow rind of a lemon, put it in a saucepan with 1 pint of white wine, and place it over the fire until boiling. Beat the yolks of six eggs with the whites of three ; move the sauce to the side of the fire, then mix in the beaten eggs, and continue beating them until thick and foamy. Serve without delay. CHAUDFROIDS.— Literally “hot-colds,” applied to certain methods of preparing birds. Further described under Fowls, Larks, Partridges, Pheasants, Plovers, Quails, Turkeys, Woodcocks, &c. CHAUSSONS. — French pasties answering in many particulars to English puffs. They are described as a sort of pastry made of a round of paste folded across the middle, and filled with apple or other marmalade compote or confection. Chaussons are served cold. See Cakes. CHEATS. — Little batter cakes fried and served with honey, jam, or sweet sauce. These are sometimes also known as Wonders. CHEENESUCKUR. — Hind, for a very superior kind of rice.